Quick and Easy 4-Step Recipe: Salmon & Dill Fish Cakes

Even the most novice can enjoy these delicious morsels.

Spotlight Nutrient unit per serving
Low in:salt :1.05g
Preparation time and cooking time
Preparation: 30 minutes
Cook dinner:30 minutes
800g, separated into stalks and fronds
500ml, peeled and chopped in equal sized pieces
The zest 1 is rinsed and dried
flour, for dusting your palms
1 – crushed
Watercress and 100g wedges, to be served
Pour the milk over the fish (you may not need all of it), bring to a boil, then reduce heat to a gentle simmer and leave the salmon poaching for 4 minutes. Pour enough milk over the fish to cover it (you may not need all the milk). Bring to a boil, reduce heat to a gentle simmer and leave to poach for four minutes. Turn off the heat and leave the fish in the poaching liquid to continue cooking for 5 minutes. Bring the salmon to a serving plate with a fish slicing. With a fork, break the salmon into large pieces. Then leave it to chill.

Make the mash and dry it out: Meanwhile, cook the potatoes for 10 minutes in salted boiling water, or until they are tender. Drain well, and then chill for 2 minutes in a colander. Pour again into the pan, and then return to the stove on low. Watch that the mash does not catch on the pan’s backside. Mash for 2 to 3 minutes until it is dry and fluffy. Add lemon zest, mustard, mayonnaise and capers. Season to taste.

Mixing and shaping the fish truffles Remove any liquid from the pieces of fish. Then, carefully transfer them into the pan. Gently combine the ingredients with your hands until they are roughly combined. It should only take a couple of steps or else the fish may break. Flour your hands and the work surface. Make a small patty cake with a few of the mixture. It should be about 2.5cm in thickness. Repeat the process to make eight truffles.

Breadcrumbs and frying Dip each truffle into an egg, then press it into breadcrumbs. Heat half of the oil in a pan until it is very popular. Fry four fish truffles on each side for five minutes until golden. Take away; maintain heat. Continue with the rest, or freeze. Serve with watercress and lemon wedges.